Rhubarb & Strawberry Ripple FroYo

Rhubarb & Strawberry Frozen Yogurt

About a week after Luise and I first danced into each other, we shared our first ice cream. Or actually, I don’t think we shared. I had a so co called “gelato-disorder” at the time, so sharing wasn’t really on the agenda. But we did have ice cream together. I lived in Rome when we met, and Luise called in sick from her work in Denmark and bought a plane ticket to fly back and go on a date with me. First night we had dinner. Second night ice cream.


I’m not sure which flavors I had, but a not so wild guess would be coffee and pistachio. Luise had strawberry and chocolate. I remember that very clearly because I remember thinking that she ate it too slowly (typically me), so she spilled some chocolate on her skirt. She still has that skirt and whenever she wears it, it gets me thinking of chocolate ice cream.


I would love to say that ever since then, ice cream has had a special place in our hearts. But actually, I think my love affair with ice cream stopped when my love affair with Luise begun. Don’t get me wrong, we are still quite the ice cream eaters. But it’s not extreme anymore. We stick to the good stuff every once in a while. And when we do ice cream at home, we almost always make it yogurt-based. We have a really delicious coconut frozen yogurt recipe in our dessert app. With Summer around the corner, rhubarb and strawberries are starting to pop up everywhere. So we felt almost obliged to make a FroYo out of them.

The basics behind frozen yogurt are ridiculously simple. Yogurt, sweetener and flavor. You could add one or two tsp of vodka to make it a bit softer, but we prefer using a fatter yogurt and less freezing time instead. We use an ice cream machine (not a fancy brand), it’s the easiest and best way, but you can also make it by hand.

Strawberry_froyo_04 Strawberry_froyo_05

Strawberry & Rhubarb Ripple FroYo
Makes about 4 cups (1 liter)
Time: 20 minutes prep + freezing

We prefer our FroYo slightly tart and not overly sweet. You can adjust the amount of honey depending on your preference and on the tartness of the fruit. High season strawberries and rhubarb are generally sweeter than pre-season.

½ pound (225 g) rhubarb, sliced
1 pound / 500 g strawberries, coarsely chopped
1 vanilla pod, seeds scraped

1/2 cup (8 tbsp) honey, preferable raw
2 cups / 700 ml organic full-fat plain yogurt (greek or turkish style)

Place rhubarbs, strawberries, vanilla pod + seeds, and 4 tbsp honey in a medium size saucepan, cover and bring to a boil, lower the heat and simmer for 10 minutes. Remove the pod and use a fork or a stick blender to mash up the fruit. We like it slightly chunky but you could of course make it completely smooth if you prefer. Refrigerate for 1 hour or until completely cool. Combine yogurt, the rest of the honey and 3/4 of the fruit compote. Pour the FroYo mixture into an ice cream machine and follow the manufacturer’s instructions. When done, remove the ice cream paddle. Stir in the rest of the fruit compote carefully so you get a ripple effect. Pour the FroYo into a freeze proof container (we use a bread tin). Leave in the freezer until firm, or as long as you like.


  • The traditional combination of strawberries and rhubarb come together yet again in this unique but ridiculously simple frozen yogurt recipe. Making a tangy or sweet version is easy, as you can add or reduce as much sweetener as you like
  • Aww, this looks wonderful and in my list to try! My first step was just strawberry nice cream now I am curious to try your recipe, just have to wait for a season! ^_^ thanks for inspiring and keep it up!
  • Love the look of this! Planning to make it for dessert tomorrow when I'm having some friends over for dinner, and the Danish strawberries are absolutely perfect right now! One question though: how many servings does this make?
    • I would say that it's around 6 servings, but it of course depends how much you put on each plate. Good luck!
  • Nic
    Can you use pure maple syrup in place of the honey and if so, should you use the same quantity?
  • Nélia Torres
    I love recipes with rhubarb, but i had never tryed it on an ice cream. It's really delicious. I added some blueberries and it was a nice combination. Thanks for your recipies.
  • My boyfriend made me this for valentine's day breakfast last Friday, it was excellent - really delicious recipe! He made it without an ice cream maker too, said that he just froze it and beat it every hour 4 times. Was great.
  • Jess
    Made this today! Tasted great but came out runny even though I had it in the ice cream maker for 40 minutes - but it was like the blades beat the air out of the creamy yogurt. Do you think I could skip the ice cream maker-step and just freeze it? The thing is, when I freeze yogurt it either ends up rock solid or too runny, can't seem to find that perfect amount of hours in the freezer. Do you have any tips? Thanks for a great recipe though :)
  • T
    This frozen yogourt was PERFECT...great balance between sweet and sour. And creamy enough to taste like ice cream. Thanks.
  • Hello from Sweden! What a nice blog you have! Those ice cream are really enjoy to look at it only. I can imagine that it taste even more then good! Gosia
  • Jasmin
    With very local rhubarb and berries, honey from my father's bees and a fresh vanilla bean my son had brought back from Madagascar I whipped up a batch of FroYo. Even though the compote looked quite drab, the color of the final product was amazingly cheerful. Being FroYo, it was a little on the tart side, but that did not stop me from eating two bowlfuls. It was quite refreshing and since I used low fat yogurt and not heavy cream, I did not feel the least bit guilty.
  • Hi Luise and David, I just love this post - from the photos to the words to the recipe - everything about it makes my heart sing. There is something so sweet about those first moments in love, noticing the little things - even as sweet as strawberries and ice-cream. Can't wait to try this, thanks! Danielle
  • absolutely LOVE rhubarb recipes - this one sound delish.!
  • I've been experimenting with frozen yogurts and I think I need to give this recipe a shot because it uses honey instead of sugar. Your photographs are as always gorgeous!
  • It looks amazing, i have to take some time to do this. I bet it also tastes amazing!
  • Thanks so much for sharing this sweet and touchy story :). Glad to have found your blog. This looks like a wonderful recipe and looks like there are many others :). I have no doubts this will be very delicious and with summer just around the corner, now might be the perfect time to enjoy! Love your pictures as well.! The foods and colors look amazing. Congrats on everything and look forward to following your site. Thanks!
  • Firstly I have to say that your photos are really impressive. Judging by the comments I'm sure the ice cream will be delicious. I'm gonna make it over the weekend, can't wait! Have a nice day, Lorne

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